Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
In a sauce pan combine milk, water, sugar, 4Tbsp butter and salt over medium heat. Heat until warm (not hot or boiling).
Pour into the large mixing bowl of a stand mixer.
Slowly whisk in egg (adding slowly stops it from scrambling the egg)
Add yeast. Allow to sit and "bloom" for about 5 minutes until foamy and smells "yeasty".
Add 2 cups cheese.
Using a bread hook, mix in flour on low speed 1 cup at a time
Cover with a damp towel and let rise until doubled (about 1 hour).
Remove dough and divide into 3 separate balls.
Roll out first dough into approximate 10 inch circle. Cut into 8 slices, just like slicing a pizza. In fact, we like to use a pizza cutter for this step.
Melt 4 Tbsp butter in a small bowl. Brush the whole circle with melted butter. Sprinkle with 1/3 cup of the remaining Parmesan cheese.
Starting at the outside of the circle, roll up to the tip of the dough to get the classic crescent shape.
Place on a lined cookie sheet, repeat with remaining dough balls.
Once all the crescents are rolled, allow for a second rise for about 1 hour.
side note: If you are in a rush you can skip the second rise.
Brush tops with remaining butter and sprinkle with parmesan.
Bake for 26-32 minutes or until tops are lightly browned.
Eat hot right away, but tastes just as great at room temp.
Will keep covered in the fridge for 5 days.